Carrot Pancakes with Cream Cheese Spread |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
1 1/4 cups all-purpose flour |
2 tablespoons finely chopped pecans |
2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
dash nutmeg |
1 egg, lightly beaten |
1/3 cup packed brown or granulated sugar |
1 cup milk |
2 cups finely grated carrots |
1 teaspoon vanilla extract |
4 ounces cream cheese |
1/4 powdered sugar |
2 tablespoons milk |
1/2 teaspoon vanilla extract |
1 dash ground cinnamon |
Directions:
1. In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.
2. In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.
3. Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.
4. For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.
5. Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
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